The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. Source: Wellcome Collection.

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    Prawns , Curry of, Dry PAGE 164 Quail in Cases PAGE 171 Prunes, Compote of 224 „ h la Franchise 172 Puddings— „ Roast 191 Beefsteak 218 Quenelle Meat 157 J? „ Small 218 „ of Chicken 162 J) Bird, Small 218 „ „ Hare 166 33 Apple 233 „ „ Pheasant 171 33 Baba 233 33 )) VCcll ... ... i73 5» Bavarois of Rice Bread and Butter ... Cabinet 236 234 234 Queen’s Rice 237 „ Iced 234 Rabbit, Friantine of ... 172 J» Cranberry 235 „ Purde of 133 33 Currant, Black 235 „ Quenelles of ... 172 33 ,, and Raspberry 235 „ Rissolettes of...' 172 33 Custard 235 „ Roast 191 33 Damson 235 „ Saute aux Champignons 172 33 Londonderry 236 „ „ Fine Herbs 172 33 Noukle au Parmesan 252 „ Tartinettes 172 33 Plum 236 Radishes 203 33 Rice with Fruits 237 Raspberry, Compote of 224 33 Rice a 1’Impdratrice 2 37 „ Cream Ice... 231 33 Souffle of Apricot ... 237 „ Pudding 235 33 „ Chocolate... 238 „ Tart 240 33 „ Espagnole ... 238 Reform Sauce 123 33 Trifle ... 239 Rhubarb Cream Ice 231 Puree of Artichoke 132 „ Tart 241 33 Asparagus 132 „ Tartlets 242 33 Chestnut 134 Rice, Bavarois of 236 33 Chicken 133 „ with Fruits 2 37 33 Grouse 134 „ a la Milanaise ... 254 33 Hare 135 „ Queen’s 2 37 Peas, Green 137 Rissolettes of Chicken 162 33 „ Split 137 „ Hare 166 33 Pheasant 133 „ Pheasant 171 33 Rabbit 133 „ Rabbit ... 172 33 Spinach 137 „ Veal 173 33 Woodpigeon 138 Roasts (Joints of Meat)— >3 Vegetable Marrow ... 138 Beef, Fillet of 175